All Recipes Best Recipe Main Dish Recipes Pasta Shrimp

Ingredients

12 ounces penne pasta ¼ cup extra-virgin olive oil 4 cloves garlic, minced 1 pound uncooked shrimp, peeled and deveined 1 bunch broccoli rabe ⅛ teaspoon red pepper flakes ¾ cup cream of chicken soup 2 tablespoons dry white wine 1 pound ripe tomatoes, diced and drained 2 tablespoons fresh lemon juice ½ cup chopped fresh basil, divided 1 cup shredded Parmigiano-Reggiano cheese, divided salt and ground black pepper to taste

Nutrition Info

460.8 calories carbohydrate: 49.6 g cholesterol: 127.2 mg fat: 16.9 g fiber: 4 g protein: 27.8 g saturatedFat: 4.6 g servingSize: - sodium: 582.4 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds, add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
Add broccoli rabe and red pepper flakes to skillet, cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper, cook and stir until tomatoes are heated through, about 2 minutes.
Toss shrimp and broccoli rabe mixture with penne in serving bowl, top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.

6 servings

This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables.